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Pickled Beets

  • 1 gallon small beets
  • 2 cups of sugar
  • 1 1/2 teaspoons salt
  • 2 sticks of cinnamon
  • 1 tablespoon allspice
  • 3 1/2 cups vinegar
  • 1 1/2 cups water
  • 1 teaspoon peppercorns

Wash and drain beets. Cover with boiling water. Cook until tender. Remove skin, stems and root ends. (Do not remove the last 1 inch or so of the stems and roots when cooking). Add sugar, salt, spices, and 1 1/2 cup water, to vinegar. Simmer 15 minutes. Back beets into hot Ball Jars. Heat liquid to boiling. Pour boiling hot liquid, over beets. If not enough liquid to cover, add more vinegar. Process.

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